(Image: Autumn Sweater/Flickr)

Though quinoa is not a grain, but the seed of a leafy plant related to spinach, it can be technically substituted for nearly any grain when cooking.  It is cultivated in South America and revered by the ancient aztecs as as a source of energy for their fearless warriors.

According to The National Academy of Sciences, quinoa is “one of the best sources of protein in the vegetable kingdom”.  Quinoa is a great food for people who follow wheat-free/gluten-free diets because it does not contain gluten.  

Quinoa is 100% whole grain and is filled with rich amounts of protein, iron, potassium 9 essential amino acids, and other vitamins and minerals.  Quinoa contains the amino acid lysine which helps the body produce protein.  Quinoa is admired by cooks, and chefs all over by its creamy texture and mild nutty smoky flavor and is less filling than other grains and pastas.